hog butchering

img_4156This is the last of the summer hogs going into the freezer.  Now our winter-available spare nutrients will all go to the three young porkers (100-125# animals, born lat summer).  That means table scraps, whey and buttermilk, cull squashes and potatoes from the cave and root cellar, some bakery waste from the monastery, and lots and LOTS of mangel-wurzels — a rich and varied diet, and it seems to speak to the young porkers’ very souls.

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